Effect of Temperature, pH, and NaCl on the Inactivation Kinetics of Murine Norovirus

By Seo Kyeongjin   Lee Jung Eun   Lim Mi Young   Ko Gwangpyo  

Journal of Food Protection, Vol. 75, Iss. 3, 2012-03 ,pp. : 533-540

International Association for Food Protection

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Tyramine and Phenylethylamine Biosynthesis by Food Bacteria

By Marcobal Angela   De Las Rivas Blanca   Landete José María   Tabera Laura   Muñoz Rosario  

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 5, 2012-05 ,pp. : 448-467

Taylor & Francis Ltd

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The Effect of NaCl on Survival of Shigella flexneri in Broth as Affected by Temperature and pH

By Zaika Laura L.  

Journal of Food Protection, Vol. 65, Iss. 5, 2002-05 ,pp. : 774-779

International Association for Food Protection

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Evaluation by Differential Scanning Calorimetry of the Effect of Acid, Ethanol, and NaCl on Escherichia coli

By Lee Jaesung   Kaletunç Gönül  

Journal of Food Protection, Vol. 68, Iss. 3, 2005-03 ,pp. : 487-493

International Association for Food Protection

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Effect of pH, NaCl Content, and Temperature on Growth and Survival of Arcobacter spp.

By D'Sa Elaine M.   Harrison Mark A.  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 18-25

International Association for Food Protection

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